Hiro

Hiro is originally from Hokkaido and is currently based in Tokyo, Japan. Hiro began working at a fresh fish shop at the age of 17, learning the fundamentals of seasonal seafood, fish quality, handling, and preparation. At 22, while also working at an izakaya, Hiro entered the field of traditional Japanese cuisine and gained practical experience with Japanese ingredients, cooking techniques, and dining culture. At 25, Hiro became fascinated by the depth of yakitori—one of Japan’s most familiar and enduring food traditions. Hiro worked at yakitori restaurants until the age of 39, developing practical knowledge of chicken cuts, texture, skewering, charcoal grilling, heat control, and the use of shio and tare. Hiro later became a sushi chef, drawn by the seasonality of Japanese seafood and the way sushi expresses the changing flavors of fish throughout the year. At Japan Food Compass, Hiro draws on professional experience in fresh seafood, Japanese cuisine, yakitori, and sushi to explain Japanese food and culinary culture clearly and accurately for readers around the world.